Sourdough Discard Blueberry Scones

There's something almost magical about using sourdough discard in scones—it happened by accident one Saturday morning when I had a jar of bubbly starter sitting in my fridge and a craving for something warm and buttery. Instead of discarding it, I wondered what would happen if I folded all that tangy goodness into tender scone dough studded with blueberries. The result was so unexpectedly delicious that it became my go-to way to use up starter while creating something that tastes like it came from a fancy bakery.

I made these for my neighbor last fall when she mentioned feeling overwhelmed by baking during the holidays, and watching her face light up when she bit into one warm from my oven reminded me why home baking matters. She asked for the recipe immediately, and now she texts me photos of her batches—some with frozen berries in January, some with lemon zest when she's feeling fancy.

Ingredients

• All-purpose flour (2 cups): This is your foundation, and measuring by weight keeps things consistent—I learned that by accident when a friend weighed hers and hers turned out fluffier than mine.
• Granulated sugar (1/4 cup): Just enough sweetness to balance the tangy sourdough without making these taste like dessert.
• Baking powder and baking soda (2 tsp and 1/2 tsp): Together they create that tender, crumbly texture that makes scones worth eating.
• Fine sea salt (1/2 tsp): A pinch that somehow makes everything taste more like itself.
• Cold unsalted butter (1/2 cup cubed): The secret to flaky scones is keeping your butter as cold as possible—I sometimes freeze mine for 10 minutes before cutting it into cubes.
• Sourdough discard (1 cup cold): Use the unfed, bubbly kind straight from the fridge; it adds moisture and that signature tang without any sour bite.
• Heavy cream (1/3 cup plus more for brushing): This binds everything while keeping things tender and rich.
• Egg (1 large): Just one, because restraint is what keeps these from becoming cake.
• Vanilla extract (1.5 tsp): A small dose that rounds out the flavor in a way you won't quite identify.
• Fresh blueberries (1 cup): Frozen works beautifully too if you skip the thawing step.
• Coarse sugar (2 tbsp optional): The sparkle on top that makes them look like they came from a real bakery.

Instructions

Get everything cold and ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Having everything prepped means you're not fumbling around once the dough starts coming together.

Whisk the dry party:

In a large bowl, combine your flour, sugar, baking powder, baking soda, and salt—make sure there are no little pockets of baking soda hiding in the corners. This is where the magic of rise lives.

Cut in that cold butter:

Add your cold cubed butter and use a pastry cutter or your fingertips to work it in until everything looks like coarse breadcrumbs with some pea-sized pieces still visible. Those little butter bits are what create those tender, flaky layers.

Mix your wet ingredients:

In another bowl, whisk together your sourdough discard, heavy cream, egg, and vanilla until it's smooth and slightly frothy. This is the liquid that's going to transform your dry ingredients into actual dough.

Bring it all together:

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined—overmixing is the enemy here, and you want to stop the moment you see no more flour streaks. The dough should look a bit shaggy and that's exactly right.

Add your blueberries with a light touch:

Fold in the blueberries carefully so you don't crush them and turn your dough blue. If they're frozen, they'll stay intact even better.

Shape into a circle:

Turn the dough onto a lightly floured surface and pat it gently into a 7-inch circle about 1 inch thick. Think of it like you're being kind to the dough—your gentle hands make all the difference.

Cut into wedges:

Using a sharp knife or bench scraper, cut the circle into 8 wedges like you're slicing pizza. Arrange them on your prepared baking sheet with a little space between each one so steam can circulate.

Brush and sparkle:

Brush each scone lightly with heavy cream and sprinkle with coarse sugar if you're using it. This gives you that bakery-style finish that makes people think you know what you're doing.

Bake until golden:

Bake for 20 to 22 minutes until the tops are a deep golden brown and a toothpick inserted in the center comes out clean. The smell at minute 18 will make you want to pull them out early, but don't—patience here pays off.

Cool and serve:

Let them rest on the baking sheet for 10 minutes before moving them to a wire rack. Serve them warm with clotted cream, lemon curd, or just butter if you're keeping it simple.

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There was a Tuesday morning when my daughter helped me make these before school and got blueberry juice all over her uniform, but she didn't care because she was too busy eating one warm from the oven. That's when I realized these scones had become more than breakfast—they were a small way to create a moment worth remembering.

The Sourdough Secret

Using sourdough discard transforms ordinary scones into something with unexpected depth. The tang is subtle because the starter is cold and unfed, so you get all the flavor benefit without that aggressive sour punch that might overwhelm the blueberries. It also adds moisture in a way that keeps these tender even if you accidentally overmix a little, which I appreciate because perfection under pressure isn't always possible in a kitchen.

Blueberries Are the Star

Fresh blueberries burst with juice and sweetness, but frozen ones have their own advantage—they stay intact and give you those little pockets of flavor throughout. I've used both depending on the season, and honestly, I sometimes prefer frozen because they're reliably good and my scones look less mottled.

Serving and Storing

These are best eaten the day they're baked when they're still warm and their crumb is at its most tender. If you do have leftovers, which is rare in my house, they keep in an airtight container for two days and can be gently warmed in a 300°F oven for five minutes to bring back some of that fresh-baked feeling.

• A dollop of clotted cream and a smear of lemon curd turns breakfast into a moment of indulgence.
• If you want to add lemon zest, use 1 teaspoon and whisk it into the dry ingredients so it distributes evenly.
• These freeze beautifully unbaked—shape them, wrap them well, and bake straight from frozen, adding 2 to 3 minutes to the baking time.

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These sourdough blueberry scones have become the recipe I make when I want to feel like I'm doing something lovely without spending the whole day in the kitchen. They're the kind of thing that turns an ordinary morning into something worth talking about.

Recipe Questions & Answers

→ Can I use frozen blueberries for the scones?

Yes, frozen blueberries can be added directly without thawing to prevent excess moisture in the dough.

→ How does sourdough discard affect the scone texture?

Sourdough discard adds a gentle tang and contributes to a moist, tender crumb, enhancing overall flavor.

→ What is the best way to incorporate butter?

Use cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs for a flaky texture.

→ Can I add lemon zest to the scones?

Yes, adding a teaspoon of lemon zest brightens the flavor and complements the blueberries nicely.

→ How should these scones be stored?

Store in an airtight container at room temperature for up to 2 days to maintain freshness and texture.

→ What baking temperature is recommended?

Bake at 400°F (200°C) for about 20–22 minutes until the scones are golden brown and cooked through.